Liver Puddings. — Take half an ox liver ;
clear it from skui, boil, and grate it. Mix with
it its bulk in bread-crumbs, and finely-shred
suet. Season rather highly with black pepper ;
add a little salt✪ Liver Klosse (another way), grated nutmeg, and a glassful of
rum. Have the pudding skins well cleaned,
tie one end, and turn them ;,inside out. Half
fill them with the mixture, and tie them in
three or four places at equal distances. Put
them into water which is nearly on the point
of boiling. In five minutes prick them with a
large darning needle to prevent them bursting,
and let them boil for half an hour. Liver
sausages should be kept in a cool place untU
wanted for use. Before serving, boil for
a quarter of an hour, and then broil them.
Probable cost, exclusive of the rum, 2s. 6d.
Sufficient for ten or twelve persons.
Liver Sauce for Fish. — Stew the liver
in some of the gravy in which the fish was
boiled vmtil quite tender. Mince it finely, and
pound it in a mortar with half a tea-spoonful
of ch-y mustard. Thicken half a pint of grav\'
with a small piece of butter rolled in flour ; add
the liver, some salt, and a tea-spoonful of chiUi
vinegar. Let all boil up once, and serve. Time,
a quirter of an hour- to boil the liver. Suffi-
cien: for four or six persons. Probable cost, 3d.
Liver Sauce for Eoast Hare.— Be
sure that the liver is quite sweet. Wash it in
two or tkree waters, and stew it in a quarter of
a pint of good beef gravy, then mince it finely,
and with it a clove of shallot, two table-spoonfuls
of picked parsley, and a quarter of a tea- spoonful
of thyme. Eeturn the liver to the saucepan;
let all boil up together. Then add a tea-
spoonful of chilli vinegar, two table-spoonfuls of
currant jelly, and two of port. This sauce may
be used for roast rabbit, if a glassful of sherry
be substituted for the port and jelly. Servo
immediately. Time, a quarter of an hour to
boil the Kver. Probable cost, 6d. Sufficient for
six persons.
Liver Sausages. — Take an uncooked
pig's liver. Mince finely, bruise it, and
afterwards rub it through a colander. Mix
with it half its weight in boiled pork, finely
minced, and add half a pound of fat bacon
chopped small. Season rather highly with
salt, pepper, and powdered cloves✪ Liver Sausages. Three-parts
fill some thick skins with the mixture; put
them into boiling salt and water, and let them
sinuner very gently. A little pounded onion
or powdered sage may be added, if the flavour
is liked. The sausages may be eaten either
cold with bread and butter or hot. If eaten
hot they do not require boiling before they are
fried. Time, half an hour to simmer. Pro-
bable cost, Is. 6d. Sufficient for five or six
persons.
Liver Sausages {see Mecklenburg Liver
Sausages) .
Page 852 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Liver Puddings. — Take half an ox liver ; clear it from skui, boil, and grate it. Mix with it its bulk in bread-crumbs, and finely-shred suet. Season rather highly with black pepper ; add a little salt, grated nutmeg, and a glassful of rum. Have the pudding skins well cleaned, tie one end, and turn them inside out. Half fill them with the mixture, and tie them in three or four places at equal distances. Put them into water which is nearly on the point of boiling. In five minutes prick them with a large darning needle to prevent them bursting, and let them boil for half an hour. Liver sausages should be kept in a cool place untU wanted for use. Before serving, boil for a quarter of an hour, and then broil them. Probable cost, exclusive of the rum, 2s. 6d. Sufficient for ten or twelve persons.
Liver Sauce for Fish. — Stew the liver in some of the gravy in which the fish was boiled until quite tender. Mince it finely, and pound it in a mortar with half a tea-spoonful of ch-y mustard. Thicken half a pint of gravy with a small piece of butter rolled in flour ; add the liver, some salt, and a tea-spoonful of chilli vinegar. Let all boil up once, and serve. Time, a quarter of an hour to boil the liver. Sufficien: for four or six persons. Probable cost, 3d.
Liver Sauce for Roast Hare.— Be
sure that the liver is quite sweet. Wash it in two or three waters, and stew it in a quarter of a pint of good beef gravy, then mince it finely, and with it a clove of shallot, two table-spoonfuls of picked parsley, and a quarter of a tea- spoonful
of thyme. Return the liver to the saucepan; let all boil up together. Then add a teaspoonful of chilli vinegar, two table-spoonfuls of currant jelly, and two of port. This sauce may be used for roast rabbit, if a glassful of sherry be substituted for the port and jelly. Servo immediately. Time, a quarter of an hour to boil the liver. Probable cost, 6d. Sufficient for six persons.
Liver Sausages. — Take an uncooked pig's liver. Mince finely, bruise it, and afterwards rub it through a colander. Mix with it half its weight in boiled pork, finely minced, and add half a pound of fat bacon chopped small. Season rather highly with salt, pepper, and powdered cloves. Three-parts fill some thick skins with the mixture; put them into boiling salt and water, and let them sinuner very gently. A little pounded onion or powdered sage may be added, if the flavour is liked. The sausages may be eaten either cold with bread and butter or hot. If eaten hot they do not require boiling before they are fried. Time, half an hour to simmer. Probable cost, Is. 6d. Sufficient for five or six persons.
Liver Sausages {see Mecklenburg Liver Sausages) .
Records on this page
Liver Klosse (another way)Liver Klosse for SoupLiver PuddingsLiver SausagesLiver Sauce for FishLiver Sauce for Roast Hare